Chocolate Chip Cake

A delicious and easy recipe for a snack: Chocolate chip cake ! Rich and soft with maxi chocolate chips inside and a touch of vanilla. It can be easily kept for several days for the happiness of the whole family...

What you will like with this recipe

• flavors : the deliciousness of vanilla and chocolate in this comforting cake!
• texture : the softness of the cake and the melting chocolate chips in every bite! It stays soft for several days if kept at room temperature.
• difficulty level : this chocolate chip cake is really simple to prepare. You can, like me, use a hand mixer to make it even quicker to do. Cooking is done in a cake tin.

Details on choosing your ingredients

• all-purpose flour : I use T55.
• butter : here you need well softened sweet butter.
• eggs : I use large eggs for this recipe (between 63 and 73 g each)
• vanilla : I add natural vanilla extract to flavor the cake and highlight the taste of the chocolate.
• liquid cream : it’s the soft asset of the cake... Choose at 30% mg.
• oil : I use very little but combined with the butter it gives softness to the final cake (I use sunflower oil).
• chocolate chips : here I took large nuggets in a bag, pastry section, but you can absolutely choose classic sized nuggets.

How to make a chocolate chip cake?

1. We beat the soft butter and sugars
2. We add the eggs
3. We sift the dry ingredients on the one hand
4. We mix the liquid ingredients the other
5. Then add the dry and liquid ingredients alternately in the dough
6. We end with the chocolate chips
7. On pour the dough in the pan
8. On bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for a successful cake

• Bring your ingredients to room temperature. before making the cake: the eggs and the cream in particular. This allows for an optimal mixture and therefore a very soft texture.
• Do not overmix the batter : once the flour is added, do not try to mix too much, at the risk of losing the softness when tasting.
• To prevent large chocolate chips from falling to the bottom of the mold, I coat them with a tiny bit of flour before adding them to the dough. The bigger the chocolate pieces (therefore denser) the more they will tend to fall to the bottom, this is normal.

How to store your chocolate chip cake?

This chocolate chip cake is best kept at room temperature for up to 3 days, wrapped in film or in an airtight container.

You can also keep it until 5 days in the refrigerator : it will lose a little softness nevertheless, this is not what I advise you in the first place.

Can also easily freeze it : it is wrapped already sliced ​​in cling film and then placed in an airtight container before putting it in the freezer. You just need to reheat the slices as and when you need them!

Other recipes to try

If you like easy recipes for a homemade snack, then I recommend you take a look at these other recipes on the blog:

• Lemon poppy muffins
• Raspberry Financier
• Neapolitan
• Invisible apple cake
• Soft marble cake
• Chocolate banana cake

If you make this chocolate chip cake, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful homemade cakes!

Chocolate Chip Cake

4.60 on 22 votes

A rich and moist cake with big chocolate chips and a touch of vanilla for an easy, homemade snack...

Amount : 8 people

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Prepare in advance 15 minutes min

Cook time 1 time h

Total 1 time h 15 minutes min

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• KitchenAid Cordless Electric Mixer
• Cake mold 27x10cm

Ingredients 

• 240 g all-purpose flour
• 2 cc baking powder
• A large brush of salt
• 110 g softened butter at room temperature
• 120 g granulated sugar
• 60 g light brown sugar
• 2 large eggs at room temperature
• 1 cs natural vanilla extract
• 140 g heavy whipping cream 30% at room temperature
• 2 cs oil sunflower type
• 170 g chocolate chips big or classic

Prepare in advance 

• Preheat the oven to 180° conventional heat. Grease a 27x10cm cake tin. Line it with a sheet of baking paper to make it easier to unmold.
• Beat the softened butter and sugars for several minutes until the mixture is creamy.
• Add the eggs one by one, beating between each one.
• In a bowl, sift the dry ingredients: flour, salt and baking powder.
• In another bowl, mix the liquid cream, oil and vanilla.
• Incorporate the dry ingredients alternately with the liquid mixture. Finish with the dry ingredients (mix just enough to no longer see the flour, without insisting too much).
• Keep 2 tbsp of chips for decoration and coat the rest of the chocolate chips in a little flour (this prevents them all from falling to the bottom of the mold) before adding them to the dough with a spatula. Mix the dough one last time, trying to separate the chips from each other (do not insist too much so as not to alter the texture of the dough).
• Pour the batter into the mold and bake for about 1 hour (depending on your oven). Test for doneness with a wooden pick that should come out clean or with a few crumbs.
• Leave to cool in the mold then unmold on a wire rack until completely cooled.

Notes

This chocolate chip cake is best kept at room temperature for up to 3 days, wrapped in film or in an airtight container.

 

NB: this recipe was reworked in November 2024. If you want to find the previously published recipe, here are the ingredient dosages: 190g flour, half a sachet of yeast, 2 eggs, 140g caster sugar, 0,5cc vanilla, 1 natural yogurt, 1 tbsp thick crème fraîche, 100ml oil, 140g dark baking chocolate in pieces.

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Keywords: cake

Recipe : Dessert, Snack